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A MANUAL or 




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THEODORA M. CARRELL 



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A MANUAL 

OF 

CANNING AND PRESERVING 



A MANUAL 

OF 

GAMING AND PRESEEVING 



BY 



THEODORA M. CARRELL 




NEW YORK 
E. P. BUTTON & COMPANY 

681 Fifth Avenue 



Copyright, 1919 
Bt E. p. DUTTON & COMPANY 



All Rights Reserved 






Printed in the United States of America 



JUL 18 1919 

(S)CI.A529254 



INTRODUCTION 



This book is based on my own experience 
in canning and preserving, first for the 
family and then, in The Laboratory Kitchen, 
for numerous private families. The recipes, 
except those under the Cold-Pack Method, 
are the same that I used for my customers. 
In recent summers I have tested the Cold- 
Pack Method and have had uniformly ex- 
cellent results. For the recipes under this 
method I am indebted to various government 
and state bulletins, chiefly those of Con- 
necticut 

j\Iy aim has been, first, to gather into one 
convenient manual all the material a house- 
wife would need for this important branch 
of cooking ; and, second, to treat sterilization, 
for instance, in a simple yet comprehensive 
way, so that those who make a study of cook- 
ing may grasp the principle and apply it 
wherever needed. 



vi INTRODUCTION 

My earlier book was used in some of the 
County Cooking Classes in IST^w York state, 
and it is my hope that this one may be found 
useful in stimulating zeal for conservation 
or in making lighter the labor of preserving 
fruits and vegetables. Certainly the food 
situation of the world and the reasons for 
thrift here at home continue to make con- 
servation imperative. May the number of 
housewives increase who find in this branch 
of cooking a pleasure absent from the getting 
of meals; namely, a degree of permanence 
in the results of their labors. Few moments 
are prouder than those spent in regarding 
the shining, many-colored rows of glasses, 
bottles and jars that contain the stored-up 
beauty, flavor and nourishment of the 
garden and orchard products. I remember 
pleasantly the caller who talked more of the 
colors of my jellies than of their taste, and 
said something about sunshine captured. 
The union of thrift-born satisfaction and joy 
in a beautiful product is something that re- 
pays much effort. T. M. C, 

Springfield, Mass., 
March, 1919. 



CONTENTS 



CHAPTEB PAGB 

I. Wares and Utensils 3 

II. Canned Fruits 19 

III. Canned Vegetables 30 

rV. Jellies 46 

V. Jams ^ , 5Q 

VI. Preserves and Conserves ..... 59 

Vn. Fruit Juices 66 

VIII. Fresh Fruits 74 

IX. Pickles and Relishes 76 

X. Marmalades of Citrus Fruits ... 83 

XI. Miscellaneous 90 



vu 



A MANUAL 
OF 

CANNING AND PRESERVING 



CHAPTEE I 
WAEES AND UTENSILS 

Suitable Ware For CAirisriNa 

Wares snitable for cooking fruit are 
aluminum, enamel ware or granite ware. 
Size, of course, depends upon quantities de- 
sired ; but fruit suffers from being cooked in 
too large quantities, because the process is 
too slow, and tbe flavor and color are 
changed. Therefore medium-sized kettles 
are best. For ordinary families a set of 
preserving kettles, holding respectively four, 
eight, and ten or twelve quarts, would be use- 
ful. A larger kettle would be desirable for 
making grape juice. 

TJTEisrsiLs ITecessary or Desirable for 
Putting Up Fruit 

Several agate or aluminum kettles. 
A long-handled cup or dipper (agate). 
A slender-necked funnel, agate or alum- 
inum. 

3 



4 CANNING AND PRESERVING 

A wide-necked funnel, agate or aluminum. 

A skimmer. 

A colander of agate. 

A boiler and wooden rack fitted to slip 
into it, or 

A sterilizer. 

Two or three paring knives. 

Several shallow pans, some of agate ware. 

A wooden or porcelain potato masher. 

A pair of wooden butter-ball paddles, 4 or 
4I/2 inches wide, for stirring up fruit from 
bottom of kettle. 

Kitchen scales. 

A "hot plate," the larger the better, or an 
oil or gasoline stove of reliable make. 

A dairy thermometer (to use in making 
fruit juices). 

A jar lifter. 

For cold-pack canning, there are to be had 
several different kinds of outfits. 

Equipment for Cold-pack: Method 

1. home-made hot watee bath outfit 

Any receptacle may be used which has a 
tight cover and is deep enough to allow the 



WARES AND UTENSILS 5 

water to cover the tops of the jars without 
boiling over. A home-made camier must be 
provided with a false bottom or platform 
on which to place the cans. This should be 
of metal or wood, with holes suflBciently large 
to allow a circulation of water under and 
around the jars. 

2. COMMERCIAL HOT WATER BATH OUTFIT, 

Commercial outfits are of two types. 
Those for use on a cook stove and also those 
for use out of doors. The latter has a fire 
box and smoke pipe. Most commercial out- 
fits are equipped with a lifting tray. The 
advantages of these over the home-made ones 
are: They have the necessary equipment 
for operation; they are built to hold several 
cans without loss of space and they; are con- 
venient to use. 

3. WATER SEAL OUTFIT 

This is so constructed that there is a 
double-walled bath, and a cover which pro- 
jects into the water between the outer and 
inner walls, thus making three metal walls 



6 CANNING AND PRESERVING 

and two water jackets. This makes it pos- 
sible to maintain a higher and more uniform 
temperature than that of boiling and so re- 
duces the time and fuel. 

4. STEAM PRESSURE OUTFITS 

Steam under pressure has a temperature 
higher than that of boiling water. Canners 
of this type are made to carry from five to 
thirty pounds of pressure. The advantages 
of this type of canner is that the sterilization 
is done in a shorter period of time. 

Operatioit of a Home-Mabe Outfit 

1. Have a perforated platform to allow 
the free circulation of water under and 
around the jar. Towels, paper, hay, etc., 
are unsatisfactory. 

2. The water must cover the jars by at 
least an inch, that the product may be uni- 
formly cooked. 

3. The water must be hot when the jars 
are placed in the container. 

4. Begin to count time when the water 
begins to boil vigorously after the jars are in. 



WARES AND UTENSILS 7 

5. Tighten the covers of the jars im- 
mediately upon removing them from the 
water. Do not set to cool in a draft. The 
loss of liquid in a jar may result because: 
First, the water does not cover the top of 
the jar; second, the product is imperfectly 
packed; third, the water does not circulate 
freely around and under the jars. After 
cooking there may be a loss of liquid and 
a space in the top of the jar. This space is 
perfectly sterile so do not open the jar to 
fill. 

COIS^TAINEES 
GLASS JAES 

There are many kinds of fruit jars on the 
market. In choosing jars the following 
points are important: 

a. Simplicity of construction. 

6. Perfect sealing. 

c. "No metal (unless lacquered) in direct 
contact with the product. 

d. Wide mouthed. 

e. Easily cleaned. 



8 CANNING AND PRESERVING 

EUBBERS 

'New rubbers must be used each year. 
They should be soft, elastic, fairly thick and 
free from odor of tar or other adulterants. 

Tests 

tests fob screw-top jaes 

1. Place top on the jar without the rub- 
ber. Seal tight. If the thumb nail can be 
inserted between the top and the glass, the 
top is probably defective. 

2. Put on rubber and top, screw down 
tightly. Pull rubber from its position. Re- 
lease it. If the rubber springs back between 
the top and the jar, the seal is defective. 

TESTS FOR GLASS-TOP JARS 

1. Places the glass top on the jar without 
rubber. Tap the outer edge of the top with 
the finger. If the top rocks it is defective. 

2. The .wire bail over the top should go 
in with a snap even if the clamp spring is 
down. If it does not, remove the bail and 
bend to make tight. 



WARES AND UTENSILS 9 

TESTS FOR EUBBEES 

1. Fold a rubber in half, tben fold it back 
on itself at same point, and if it does not 
crack it is safe to use it. 

2. Stretch the rubber; if it springs back 
into shape it has elasticity and vitality. 

Syeups 

A thin syrup is made by using one part 
sugar to two or three parts water, by volume. 
Use for sweet fruits, as red raspberries. 

A medium syrup is made by using equal 
parts sugar and water by volume. Good 
for general use. 

A thick or heavy syrup is made by using 
two parts sugar to one part water, or three 
parts sugar to two parts water. Use for 
sour fruits, as plumS; or. to make a rich 
product. 

Personal preferences vary so much that no 
recipe should be followed without making 
your own test for sweetness. 

When sugar is high, a thin syrup can be 
substituted for a heavier one, and more sugar 
added when the fruit is used. 



10 CANNING AND PRESERVING 

Fruit may be canned without sugar if 
sterilized ten minutes longer. 

Object of Cai^nittg 

1. To maintain the health of the family 
by supplying the necessary elements of diet 
at a time when fresh fruits and vegetables 
are costly or unobtainable. 

2. To reduce the cost of living by canning 
products when they are cheapest. 

3. To conserve the products of your own 
garden or orchard which otherwise would be 
wasted. 

4. To have on hand an emergency supply. 

5. To provide a more varied winter diet 
at a lower cost. 

PeiITCIPLES II5T CANITINa: 

1. Thoroughly sterilize the product. 

2. Seal the container air-tight. 

General Suggestions fok Canniitg 

Two persons can work to better advantage 
than one. Let the work and space be divided 
so that each works to advantage. 

A wire-screened, shaded, roomy veranda 



WARES AND UTENSILS 11 

is tlie ideal place for all preliminary work, 
and even for cooking if it is possible to pro- 
vide for that. 

Cleanliness is the first law of successful 
canning. Hot water, soap, soda, brushes and 
vigilance are indispensable. Have floor, 
tables, shelves, and utensils left clean and 
dry at night. Bacteria develop in the dark 
and moisture. 

Dispose of waste from time to time dur- 
ing the day and at night. This means to 
bum it or remove it from the neighborhood 
of the canning process. Some of it is worth- 
less and should be burned. Some is food 
for pigs or can be buried in the garden as 
a fertilizer. 

Dispose of flies. Use several means, as a 
swatter, a trap, sticky paper. They must be 
banished. 

Early hours are good for canning. Pruit 
picked in the evening and kept cool all night 
can be canned in less than twenty-four hours 
from the time of picking, and in excellent 
condition for the best flavor. Fruit picked 
very early in the day and canned at once is 
in ideal condition. 



12 CANNING AND PRESERVING 

A separate stove and utensils for putting 
up fruit are very desirable. Then the prepa- 
ration of meals and the canning do not in- 
terfere with each other. 

Packing. Pack the jars thoroughly but 
avoid overpacking com, peas, beans, aspara- 
gus and greens. Corn swells in cooking and 
a space should be left to allow for this. 

Do not combine two recipes or two sets of 
instructions in canning. To do so means 
to fail. Remember that adequate heat, 
plenty of clean water, and complete steriliza- 
tion are absolutely necessary. 

In using steam pressure outfits, remember 
that too much pressure injures the quality of 
all food products. 

Begin the canning work with a small 
quantity of one product the first day. Take 
time to do the work well, then test the 
products before canning a large quantity. 

Avoid using too much salt in the canning 
of vegetables, greens, tomatoes, and sweet 
corn. A little sugar added before steriliza- 
tion will improve the product and sometimes 
shorten the time required for processing. 

Avoid destroying the vegetable or volatile 



WARES AND UTENSILS 13 

oils in products such as greens, cabbage, brus- 
sels sprouts, and cauliflower, when canning, 
but be sure to eliminate the excessive acids. 
This is done by blanching the product in a 
steamer or large dishpan (over a false bot- 
tom), with just a little water beneath the 
greens. 

In preparing beets, leave two inches of 
stem and the tails on to prevent ^^bleeding.'' 

In coring, peeling, and slicing apples, drop 
the apple product into a vessel containing 
cold, slightly salted water, in order to keep 
it from discoloring before packing. 

In canning windfall apples whole, sliced, 
or ouartered, remember that they must be 
sterilized enough to keep, but avoid over- 
cooking, which reduces the product to apple 
sauce or discolors the pulp. 

The use of preservatives or canning com- 
pounds of any kind is neither safe, econom- 
ical nor practical. Most of them are harm- 
ful and the Federal Government and many 
states have pure food laws to forbid or re- 
strict their use. 

Standardize products, and if they are to be 
marketed, protect the standard and the trade 



14 CANNING AND PRESERVING 

mark faithfully from year to year, through 
a uniform and reliable product. All canned 
goods offered for sale should be carefully 
labelled in accordance with the requirements 
of the State and Federal food laws. 

Do not use old rubbers and do not use rub- 
bers a second time. Put rubbers in boiling 
water for 20 or 30 minutes before using them. 
Avoid using rubbers which have the odor of 
tar or other adulterant, as they may spoil the 
taste of the product. If a rubber springs out 
or a cover breaks during the process, put on 
a new one, partially seal as before and put 
the jar back to cook for five minutes if fruit, 
ten minutes if vegetables. This must be 
done at once. 

Caution. All products must be canned 
soon after being picked. Canned corn, peas, 
beans and asparagus may develop a sour 
taste known as "flat sour.'^ This may be 
avoided by having the product freshly 
gathered and by carrying the process through 
without delay. These points are very im- 
portant. Com, peas and beans should not 
be over ripe. Com should be used between 
the milk and dough stage. 



WARES AND UTENSILS 15 

Do not prepare at one time more of a 
product than will fill two or three jars, and as 
soon as a jar is ready put it in the cooker. 

In using a pressure cooker put the jars 
in as filled but do not tighten the cover of 
the cooker until all are in place. 

Terms Used in Canning 

Blanching means immersing in hot water 
or placing in steam over boiling water. 
Reasons for blanching: 

1. To eliminate objectionable acids and 
acrid flavors. 

2. To reduce bulk. 

3. To soften some vegetables that they 
may pack better. 

4. To render possible the one period 
process of sterilization instead of the frac- 
tional or intermittent method. 

Cold Dipping means prompt immersion of 
the blanched article in cold water. Use the 
coldest obtainable, and observe that there 
should be enough water to chill entire mass 
at once. 



16 CANNING AND PRESERVING 

Keasons for cold dipping: 

1. To harden the pulp under the skin 
and thus permit the removal of the skin 
without injury to the pulp. 

2. To "set" the color. 

3. To make it easier to handle the 
product. 

STERILIZATlOlSr 

This is the process of destroying living 
microscopic organisms. In respect to fruit 
juices, canned fruits, etc., its object is to 
destroy the yeast and mold bacteria that 
will otherwise spoil the juice or fruit. These 
plants are killed at the temperature of boil- 
ing water or somewhat below that, but their 
spores are not. The object of re-sterilizing 
juices (see page 68) is to destroy the 
spores which have developed over night into 
germs capable of causing fermentation or 
molding. 

It is better to keep fruit juices at 180"^ 
for thirty minutes, than at a higher tempera- 
ture for a shorter time. Boiling changes the 
flavor. 



WARES AND UTENSILS 17 

DiEECTIOlSrS FOR STERILIZING IJTElSrsrLS 

To sterilize jars, bottles or glasses without 
special apparatus, use a boiler, a large kettle, 
or a deep pan tbat can be covered. Put 
glassware into warm water, after washing 
and rinsing well, cover vessel, and boil at 
least twenty minutes. When juice or jelly 
is ready to be poured into the bottles or 
glasses, remove them from water one at a 
time, using a strainer or large spoon, and 
avoiding getting fingers or towel inside 
mouth of jar or glass. Fill at once. 

Buhher Rings should be washed in soapy 
water, rinsed, and boiled at least twenty 
minutes just before they are adjusted on 
jars. 

Glass Covers of fruit jars should be steril- 
ized with jars. If jars can stand in vessel for 
sterilizing, covers and rubbers can be put in 
place, and handling simplified. Jars should 
be one-third full of water. 

Sterilize whatever you use to transfer juice 
or fruit from one vessel to another, as funnel, 
cup or dipper. 

Towels. A towel which has been thor- 



18 CANNING AND PRESERVING 

ougUy washed and rinsed and dried in the 
sunshine may be considered practically 
sterile. 

Donets 

DonH wipe a sterilized article. 

Don't put your fingers inside jars, glasses, 
or covers. 

Don't use fruit that is stale. Cut out all 
soft or bruised spots. Fresh fruit has flavors 
that are soon lost. Put it up, if possible, 
the day it is picked. 

Don't allow waste to lie about the kitchen 
or kitchen porch. It ferments, it attracts 
flies, it may be the cause of your fruit 
spoiling. 



CHAPTEE II 

CANNED FEUITS 

There follow three distinct methods of 
canning fruit, each with its own advantages 
and disadvantages. By the first or oldest 
method, the fruit is cooked in the syrup and 
transferred to the jars. One advantage of 
this method is that the jars can be more 
completely filled with fruit. Unless you 
have a sterilizer or a boiler and rack, it is 
easier than the second method. One disad- 
vantage of the^rst method is that the fruit 
is much more likely to fall to pieces. By the 
second method, the fruit is cooked in the 
jars, which are then filled with syrup. Emits 
that shrink a good deal when heated, as most 
berries, make it necessary to pour in a great 
deal of syrup. However, this syrup can be 
used as any fruit juice is used, and the fruit 
itself is whole and of a fresh flavor. The 
third or ^^cold-pack" method has been de- 
veloped recently, and is very satisfactory 

19 



20 CANNING AND PRESERVING 

for vegetables and many fruits. Plavors are 
surprisingly well preserved by this method, 
and it has proved very safe when directions 
are faithfully followed. 

First Method of OAKNiNa 

This is the old-fashioned, open kettle 
method. If care is taken in sterilizing jars 
and utensils, in keeping tables and floor 
clean, and in sealing and storing fruit, it 
gives excellent results. It is the best method 
for quinces and hard pears. 

The following fruits are suitable to can 
by this method : Pineapple, cherries, peaches, 
pears, apples, quinces. Soft fruits are better 
canned by cooking in jars. 

1. Utensils. Thoroughly wash jars, covers, 
and rubbers. These last should always be 
new. See general directions for sterilizing, 
page 17. Plan to have jars, covers, and 
rubber rings boil while fruit cooks, or else 
boil glassware first and then keep at about 
180° while fruit cooks. Sterilize wide- 
mouthed funnel and dipper with jars. Have 
several perfectly clean towels ready to use 
in handling the hot ware. 



CANNED FRUITS 21 

2. We will consider, for tlie sake of defi- 
niteness, that it is pears we are to can. The 
preparation can be varied according to the 
fruit. 

Wash, cut in halves, remove cores, peel. 
This is the most convenient order of pro- 
cedure. If the pears are hard, drop in cold 
water to prevent discoloration. If they are 
of a soft, juicy variety, this should not be 
done. 

SYETJP : 

During the preparation, make the syrup, 
See page 9. Prepare only enough fruit 
to fill the kettle of syrup moderately full. 
Small quantities are more easily managed, 
especially by beginners. 

3. Have syrup boiling when you put the 
fruit into it, and let it boil gently until the 
fruit is done. Test with a clean straw 
(straw is infested with yeast and mold 
germs, so sterilize it). In the case of pears 
and quinces, the longer they are boiled in the 
syrup the richer is their color, and the 
change is desirable in these fruits. 

4. When the fruit is done, keep the syrup 



22 CANNING AND PRESERVING 

simmering wliile you fill the jars. Take one 
jar at a time from the scalding water, drain 
it an instant, set it in a shallow pan of 
boiling water near the kettle of fruit. Ad- 
just rubber ring, unless you have sterilized 
it on the jar. ISTow take your dipper and 
funnel from the boiling water and fill the 
can with fruit, then to overflowing with 
syrup. Without getting your fingers inside 
the cover, adjust it and seal jar. Set it on 
a wooden surface and it will not crack. 

When your jars are all filled, wash off 
the surfaces as soon as you can handle them, 
and invert them till next morning. If they 
are not air-tight you will find a mass of tiny 
bubbles. If jar is cracked, remove fruit to 
a freshly sterilized jar, and proceed as in 
second method, 3. If fault is in the rubber, 
put on a fresh one and sterilize as in second 
method, 3. 

Second Method of CAisrisrmG 

1. Utensils. Wash jars and covers, rinse, 
turn upside down to drain, each jar with its 
cover on the upturned bottom. Wash rub- 
bers in warm soapsuds and rinse. Adjust 



CANNED FRUITS 23 

rubber to each jar before filling it .with fruit 
To save time, put boiler or sterilizer on the 
stove, with rack in it. Partly fill with water, 
but do not let it reach more than 100° F. 
before the jars are ready. 

2. Prepare fruit as in first method, but 
drop it into jars at once. Crowd the jars as 
full as possible without breaking the fruit. 
When you have as many jars filled as your 
sterilizer will hold, place them in it with 
covers set on loosely. Let water come close 
to tops of the jars. Put cover on the boiler, 
and bring to a boil, steaming until fruit is 
tender. Lay dipper on top of jars to sterilize 
it in the steam. 

3. While tha fruit is steaming, make the 
syrup, and keep it at the boil until needed. 
When the fruit is tender, place a shallow 
pan of scalding water near the kettle of 
syrup. Eemove one jar at a time from the 
boiler, set it in the shallow pan, put cover in 
water, then fill jar with syrup. Eetum 
glass cover, and if it is a jar with the wire 
patent for sealing, adjust the wire on top, 
but do not bring the second one down to its 
place. If it is a Mason jar screw the rim 



24 CANNING AND PRESERVING 

on part way. Eeturn jar to sterilizer, and 
proceed until all are filled. Add boiling 
water to cover jars. Then replace cover on 
sterilizer and boil for ten minutes to remove 
all air from the covers. Kemove enough 
water to enable you to handle jars. With a 
towel to protect your hand and arm from 
steam, you can close each jar by pushing the 
second wire into place while the jar still 
stands in the sterilizer. Set each as you 
remove it on a wooden surface and invert 
jars until perfectly cold. In the case of 
Mason jars, screw the rims down on remov- 
ing from water. I do not recommend these 
jars. 

The second method is recommended for 
berries, cherries and plums, and is also good 
for peaches. 

Thied Method of Cankit^g Fruits 
(One-Period Cold-Pack Method) 

1. Utensils. Wash thoroughly, rinse and 
sterilize jars, tops, and rubbers, while you 
prepare fruit. Sterilize also whatever you 



CANNED FRUITS 25 

will use in handling the fruit, as spoons, 
dipper, or funnel. 

2. Can fruit as soon as possible after pick- 
ing. This means at once if you have your 
own garden. City dwellers can not expect to 
secure flavors so good as their country 
cousins do. Wash gently, especially in case 
of soft fruits. Have syrup ready for use, 
that is, simmering, as in previous methods. 

SOFT FEtriTS^ SUCH AS STRAWBERRIES^ BLACE!- 

BERRIES^ DEWBERRIES;, SWEET CHERRIES^ 

BLUEBERRIES^ PEACHES^, APRICOTS^ ETC, 

Can the same day fruit is picked. Grade, 
and rinse the fruit by pouring water over it 
through a strainer. Cull, seed, and stem. 
Pack immediately in glass jars. Put rubber 
in place. Fill to overflowing with boiling 
syrup, put on cover, and half-seal. Sterilize 
in hot-water bath outfit sixteen minutes; in 
water-seal outfit, ten minutes; steam-pres- 
sure outfit under five pounds steam, eight 
minutes; in aluminum pressure cooker, with 
ten pounds of steam, five minutes. Remove. 
Tighten covers. Cool and test joints. Wrap 



26 CANNING AND PRESERVING 

glass jars in paper to prevent bleaching; then 
store. 

SOUR BEREY FRUITS^ SUCH AS CURRANTS^ 

GOOSEBERRIES^ CRAI^BERRIES^ AND 

SOUR CHERRIES 

Can same day picked. Stem, hull, and 
clean. Blanch in hot water one minute. Re- 
move and dip quickly in cold water. Pack 
berries closely in container, put rubber in 
place, add boiling syrup. Seal partially, not 
tight. Sterilize in hot-water bath outfit six- 
teen minutes; in water-seal outfit, twelve 
minutes; in five-pound steam-pressure outfit 
sixteen minutes; in aluminum pressure- 
cooker outfit under fifteen pounds of steam, 
five minutes. Remove jars. Tighten covers, 
cool and test joints. Wrap glass jars in paper 
to prevent bleaching and store. 

RECIPE NO. 2 FOR STRAWBERRIES 

Berries canned by this recipe will not rise 
to the top of the syrup. Use only fresh, ripe, 
firm, and sound berries. Prepare the berries. 
Add eight ounces of sugar and two table- 
epoonfuls of water to each quart of berries. 



CANNED FRUITS 27 

Boil slowly for fifteen minutes in an 
enameled or acid-proof kettle. Allow the 
berries to cool and remain over night in 
the covered kettle. Pack the cold berries in 
sterilized glass jars. Put the rubber and 
cap in position, not tight. Sterilize five 
minutes in hot-water bath outfit ; five minutes 
in water-seal outfit; four minutes under five 
pounds pressure. Remove the jars. Tighten 
the covers. Cool and test the joint. Wrap 
the jars with paper to prevent bleaching. 

EHUBARB 

Wash the stalks clean. Cut them into 
pieces three-fourths of an inch in length 
(do not remove the skin). Blanch them 
two minutes. Cold dip. Pack them in 
glass jars (do not use tin cans). Pour 
on hot thick syrup. Put the rubber and 
cap in position, not tight. Sterilize twenty 
minutes in hot-water bath outfit; fifteen 
minutes in water seal ; fifteen minutes under 
five pounds pressure; ten minutes under fif- 
teen pounds pressure. Remove the jars. 
Tighten the covers. Cool and test the joint. 



28 CANNING AND PRESERVING 



Canning Fruit Without Sugar 

All fruits can be canned successfully for 
future use for jelly-making, pie-filling, salad 
purposes, etc., without the use of sugar by 
simply adding hot water instead of the hot 
syrups. 

In canning fruit without sugar, can the 
product the day it is picked. Cull, stem, 
seed, and clean fruit by placing in strainer 
and pouring cold water over it. Pack the 
product carefully in sterilized jars until full. 
Use tablespoon, wooden ladle, or table knife 
for packing purposes. Pour boiling hot 
water over the product in the hot jar. Place 
rubbers and caps in position, not tight. 
Place product in the sterilizer, or oanner, 
and sterilize for the length of time given 
below according to the particular type of 
outfit used: 

Minutes, 
Hot-water bath, homemade or commercial. 30 

Water seal, 214° 20 

5 pounds steam pressure 12 

10 pounds steam pressure 10 



CANNED FRUITS 29 

After sterilizing remove the filled con- 
tainers. Seal jars; invert to cool and test 
joints. Wrap in paper to prevent bleacliing 
and store in a dry, cool place. 



CHAPTER III 
VEGETABLES 

One-Period Cold-Pack Method 

1. utensils 

Wash thoroughly, rinse and sterilize jars, 
tops, and rubbers. Sterilize also whatever 
you will use in handling the products, as 
spoons, dipper, or funnel. 

2. preparation 

Can only fresh vegetables. If you have 
your own garden, can at once after picking. 
Wash gently but thoroughly. Prepare 
small quantities at a time. 

3. RECIPES 

Tomatoes. — Scald 1% minutes or until 
skins loosen. Cold dip. Remove stems and 
cores. Pack directly into cans or hot jars. 
Press down with tablespoon (add no water). 
Add level teaspoonful salt per quart. Put 

30 



VEGETABLES 31 

rubbers and caps of jars into position, not 
tight. Sterilize for the length of time given 
below for the particular type of outfit used: 

Minutes. 

Water bath, homemade or commercial 22 

Water seal, 214° 18 

5 pounds steam pressure 15 

10 pounds steam pressure 10 

Sweet Peppers. — Use sweet green peppers. 
Place the peppers in the oven and bake them 
until the skins separate from the meat. Re- 
move the skins. Pack them solid in hot glass 
jars. Add water. Add one level teaspoon- 
ful of salt per quart. Put the rubbers and 
caps of jars in position, not tight. Sterilize 
for the length of time given below for the 
particular type of outfit used : 

Minutes. 
Water bath, homemade or commercial.... 90 

Water seal, 214° 75 

5 pounds steam pressure 60 

10 pounds steam pressure 40 

Remove jars; tighten the covers; invert 
the jars to cool, and test the joints. Wrap 
the jars to prevent bleaching. 



32 CANNING AND PRESERVING 

Pumpkin^ Squashy Hominy^ and Sauer- 
hrauL — Prepare and cut into convenient sec- 
tions. Blancli three minutes. Cold-dip; 
pack closely in hot jars or cans. Fill with 
boiling water. Add level teaspoonful salt 
per quart. Put rubbers and caps of jars 
into position, not tight. Sterilize for the 
length of time given below for the particular 
type of outfit used: 

Minutes. 
Water bath, homemade or commercial. . . 120 

Water seal, 214° 90 

5 pounds steam pressure 60 

10 pounds steam pressure 40 

Sweet Corn. — Eemove husk and silk. 
Blanch five minutes on cob. Cold-dip; cut 
corn from cob and pack directly in hot jars 
(^ inch of top). Pill with boiling water. 
Add level teaspoonful salt per quart. Put 
rubbers and caps of jars into position, not 
tight. Sterilize for the length of time given 
below for the particular type of outfit used: 

Minutes. 
Water bath, homemade or commercial... 180 

Water seal, 214° 120 

5 pounds steam pressure 90 

10 to 15 pounds steam pressure 60 



VEGETABLES 33 

Corn seems to give home canners more 
trouble than do most products ; but, with care 
and study, corn may be canned as easily as 
any other product grown in the garden. A 
little experience in selecting the ear and the 
ability to recognize corn that is just between 
the milk and the dough stage are important. 
Cut the corn from the cob with a sharp, thin- 
bladed knife, and pack it at once into steril- 
ized jars. Best results can be obtained when 
one person cuts the corn from the cob and 
one person fills the containers. If it is neces- 
sary for one person to work alone he should 
cut off sufiicient com to fill one jar, pour 
on boiling water, add salt, place the rubber 
and the cap in position, and put the jar into 
the canner or hot water at once. Corn ex- 
pands a little in processing, and for this rea- 
son jars should not be filled quite full. Corn 
that has reached the dough stage before 
being packed will have a cheesy appearance 
after canning. Com should never be allowed 
to remain in the cold-dip water, and large 
quantities should not be dipped at one time 
unless sufficient help is available to handle 



34 CANNING AND PRESERVING 

the product quickly. Water-logged or soaked 
corn indicates slow and inefficient packing. 

When canning sweet corn on the cob, fol- 
low same directions but pack whole ears in 
jars instead of the cut-oif corn. 

Home Canning of Field Corn. — This 
product is commonly known as corn club 
breakfast food, or 4-H brand food product. 
The com should be selected between the milk 
and the dough stage. Wide-mouthed glass 
jars should be used for canning this product. 
Avoid packing container too full, as the 
product swells during the sterilization period. 
The com should be canned the same day it is 
picked from the field, if possible. The yel- 
low field corn makes a yellow, butter-like 
food product when ground and canned. 
Avoid mixing the white and the yellow or 
Bloody Butcher com in the same batch of 
food products. Secure a good grade of food 
chopper for grating the com. Small 10-cent 
hand graters can be used, but work with 
these is too slow and tedious. 

Blanch the corn ears in boiling hot water 
or live steam for ten minutes. Remove and 
dip quickly in cold water. Cut the com 



VEGETABLES 35 

from the cob with a sharp, thin-bladed knife. 
Feed the corn to the food chopper and grind 
to a pulp. Cook this product in a kettle, add 
one level teaspoonful of salt to each quart, 
and a little butter, and sweeten a trifle with 
sugar. Cook (stir while cooking) until the 
product has assumed a thickened or paste- 
like mass. Then pack this product immedi- 
ately in tin cans or hot glass jars to one- 
fourth inch of the top. Seal jars by plac- 
ing rubber and cap in position. Place jars in 
wash boiler or sterilizer and process for the 
length of time given below for the particular 
type of outfit used : 

Minutes. 
Water bath, homemade or commercial. , . 180 

Water seal, 214° 120 

5 pounds steam pressure 60 

10 to 15 pounds steam pressure 50 

After this product has been sterilized and 
cooled and stored away, it will form a solid, 
butter-like mass, which when removed whole 
from the jars or pack may be cut in con- 
venient slices for toasting, frying, and bak- 
ing purposes, and will make a delicious food 



36 CANNING AND PRESERVING 

product, palatable, economical, and nour- 
ishing. 

Vegetables such as Wax Beans j, Stringless 
Beans^ Okra^ Green Peppers^ Cahhage and 
Brussels Sprouts. — String or hull. Blanch 
in live steam for five to ten minutes. Re- 
move and dip quickly in cold water. Pack 
in hot jars or tin cans and add boiling hot 
water until jars or tin cans are full. Add 
one level teaspoonful of salt to each quart. 
Put rubbers and caps of jars in position, not 
tight. Sterilize for the length of time given 
below for the particular type of outfit used: 

Minutes. 
Water bath, homemade or commercial. . . 120 

Water seal, 214° 90 

5 pounds steam pressure 60 

10 pounds steam pressure 40 

Xima Beans, Peas, and Other Vegetables 
or Combinations of Them. — Blanch in live 
steam for five to ten minutes. Dip quickly 
in cold water. Pack immediately in hot 
glass jars. Add boiling hot water to fill con- 
tainer. Add level teaspoonful salt per quart. 
Place rubbers and caps of jars in position, 



VEGETABLES 37 

not tight. Sterilize for the length of time 
given below for the particular type of out- 
fit used: 

Minutes. 
Water bath, homemade or commercial. . . 180 

Water seal, 214° 120 

5 pounds steam pressure 60 

10 to 15 pounds steam pressure 40 

Remove from container ; tighten cover ; in- 
vert to cool, and test the joints. Wrap in 
paper to prevent bleaching, and store. 

Peds, — A cloudy or hazy appearance of 
the liquid when peas are keeping well in- 
dicates that the product was roughly han- 
dled in blanching and cold-dipping, or that 
split or broken peas were not removed before 
packing. When peas are too old and blanch- 
ing is not done carefully, the skin becomes 
cracked and the liquid cloudy. Some waters 
of high mineral content have a tendency to 
increase cloudiness, also to harden the peas. 

Cauliflower, — Use the flowered portion. 
Plunge it into cold brine (one-half pound 
salt to twelve quarts of water). Allow the 
cauliflower to remain in this brine for one 



88 CANNING AND PRESERVING 

hour. Blanch it three minutes and dip 
quickly into cold water. Pack it in hot 
glass jars or tin cans. Fill with boiling 
water and add a level teaspoonful of salt per 
quart. Put rubbers and caps of jars in 
position, not tight. Sterilize for the length 
of time given below for the particular type 
of outfit used: 

Minutes. 
Water bath, homemade or commercial. ... 60 

Water seal, 214° 40 

5 pounds steam pressure 30 

15 pounds steam pressui^e 20 

Remove the jars; tighten covers; invert 
jars to cool, and test the joint. Wrap the 
jars with paper to prevent bleaching. 

Mushrooms. — Caution : Unless you are ab- 
solutely sure that you know a mushroom 
when you see it, do not run the risk of 
gathering and using for food what you think 
are mushrooms. A large number of persons 
are poisoned every year because of careless- 
ness in this regard. Many very poisonous 
plants closely resemble edible mushrooms. 
Can mushrooms immediately after picking; 



VEGETABLES 39 

if allowed to stand they become unfit for use. 
Wash and trim the mushrooms. If small, 
can them whole; if large, they may be cut 
into sections. Blanch the mushrooms in boil- 
ing water five minutes. Remove and plunge 
them quickly into very cold water. Pack in 
hot glass jars and add boiling water to cover; 
add one level teaspoonful of salt to the quart. 
Place rubbers and caps of jars in position, 
not tight. Sterilize for the length of time 
given below for the particular type of outfit 
used : 

Minutes. 
Water bath, homemade or commercial. ... 90 

Water seal, 214° 80 

5 pounds steam pressure. . • 50 

15 pounds steam pressure 30 

Hemove the jars; tighten covers; invert 
jars to cool, and test the joints. Wrap jars 
in paper. If canning in tin, always use 
lacquered cans. Do not fail to blanch and 
cold-dip mushrooms before packing. After 
opening containers, remove the mushrooms 
immediately and use them as quickly as 
possible. 



40 CANNING AND PRESERVING 

Root and Tuher Vegetables^ Such as Carrots, 
Parsnips, Salsify, Beets, Turnips, and ^weet 
Potatoes. — Grade for size, color, and degree 
of ripeness. Wash thoroughly, use vegetable 
brush. Scald or blanch in hot ,water suf- 
ficiently to loosen the skin. Dip quickly into 
cold water. Scrape or pare to remove skin. 
Pack whole vegetables, slices, or cross-section 
pieces in hot glass jars. Add boiling hot 
water until full. Add level teaspoonful salt 
to quart. Place rubbers and tops of jars in 
position ; partially seal, but not tight. Steril- 
ize for the length of time given below for 
the particular type of outfit used : 

Minutes. 

Water bath, homemade or commercial 90 

Water seal, 214° 80 

5 pounds steam pressure 60 

10 pounds steam pressure,.. 40 

Remove jars from canner; tighten covers; 
invert to cool, and test joints. Wrap in paper 
and store. 

How to Prevent the Fading of Beets, — 
Small beets that run forty to the quart are 
the most suitable size for first-class packs. 
The older the beet the more chance there is 



VEGETABLES 41 

for loss of color. When preparing fhe beet 
leave on two inches of the stem and all of 
the tail while blanching. Blanch not more 
than fiv6 minutes, and cold-dip. The skin 
should be rubbed from the beet, not peeled. 
Beets should be* packed whole, if possible. 
Well-canned beets will show a slight loss of 
color when removed from the canner, but 
will brighten up in a few days. 

Greens or PotJierhs. — A large number of 
cultivated and wild greens are edible, and 
if canned by this method will make a suc- 
culent and valuable food for the winter and 
spring months. Among the cultivated greens 
are Swiss chard, kale, Chinese cabbage leaves, 
upland cress, French endive, cabbage sprouts, 
turnip tops, young tender ITew Zealand 
spinach, beet tops, dandelion, young tender 
dasheen sprouts, native mustard, Russian 
mustard, coUards, and tender rape leaves. 
Among the wild greens are pepper cress, 
lamb's quarter, sour dock, smartweed, sprouts, 
purslane, or ^^pusley,'' pokeweed sprouts, 
dandelion, marsh marigold, wild mustard, 
and milkweed (tender sprouts and young 
leaves). 



42 CANNING AND PRESERVING 

Can greens tlie day they are picked. Wash 
clean, sort thoroughly, allowing no foreign 
weeds, leaves or other vegetable matter to re- 
main. Rid the greens of all sand, dirt, dry, 
and decayed or diseased leaves. Place the 
greens in a crate or cheesecloth and blanch 
in live steam either in an improvised home- 
made steamer or regular commercial steamer 
for fifteen minutes. Remove the greens and 
plunge quickly into cold water. Place on 
the table and cut into convenient lengths. 
Pack tight in hot jars. Add hot water to 
fill the container and season to taste. The 
product will be slightly improved if a few 
strips of boiled bacon or chipped beef are 
added. A little olive oil also improves the 
flavor. If using glass jars, place rubbers and 
tops in position ; partially seal. Sterilize for 
the length of time given below for the 
particular type of outfit used : 

Minutes. 
Water bath, homemade or commercial. . . .120 

Water seal, 214° 90 

5 pounds steam pressure 60 

10 pounds steam pressure 40 



VEGETABLES 43 

Eemove from canner; tighten covers of 
jars; invert to cool, and test the joints. Wrap 
in paper to prevent bleaching, and store. 

Vegetable Combii^ations 

Com and Tomato Combination. — Blanch 
fresh corn on the cob five minutes, cold-dip 
quickly. Cut the corn from the cob, cutting 
from tip to butt. Scald the tomatoes one and 
one-half minutes and cold-dip. Eemove the 
skin and core. Chop tomatoes into medium- 
sized pieces. Mix thoroughly two parts of 
tomatoes with one part of corn. Pack the 
mixture in hot glass jars. Add a level tea- 
spoonful of salt per quart. Put rubbers and 
caps in position, not tight. Sterilize for the 
length of time given below for the particular 
type of outfit used : 

Minutes. 
Water bath, homemade or commercial. . . .120 

Water seal, 214° 120 

5 pounds steam pressure 60 

15 pounds steam pressure 45 

Eemove the jars ; tighten the covers ; invert 
the jars to cool, and test the joints. Wrap 
the jars with paper to prevent bleaching. 



44 CANNING AND PRESERVING 

Com, Tomato, and String Bean Comhina- 
tion. — Use one part of corn, one part of 
green string beans, and three parts of toma- 
toes. Blanch fresh corn on the cob for five 
minutes and cold-dip. Cut the corn from the 
cob, cutting from tip to butt. Prepare string 
beans and cut them into convenient lengths. 
Blanch them four minutes and cold-dip. 
Blanch the tomatoes one to three minutes and 
cold-dip. Remove the skin and core. Cut 
the tomatoes into medium-sized pieces. Mix 
thoroughly. Pack the mixture in hot glass 
jars or enameled tin cans. Put rubbers and 
caps of jars in position, not tight. Sterilize 
for the length of time given below for the 
particular type of outfit used : 

Minutes. 
Water bath, homemade or commercial. . . .120 

Water seal, 214^ 120 

5 pounds steam pressure 60 

15 pounds steam pressure 45 

Eemove the jars; tighten covers; invert 
the jars to cool, and test the joints. Wrap 
the jars with paper to prevent bleaching. 



VEGETABLES 45 

TOMATOES FOR STEWS^ SCALLOPS AND SOUP 

Use tomatoes too large to can whole, and 
cook in open kettle without water for twenty 
minutes. Break them up, and stir until 
there is sufficient juice to keep them from 
burning. Allow a teaspoonful of salt to a 
quart. 

Transfer this pulp to jars already steril- 
ized, putting on rubber rings before filling, 
and making sure that no pulp or seeds are 
on top of rubber rings. Half-seal, and put 
into sterilizer as the jars are filled. When 
last jar is in, cover with hot water, boil ten 
minutes to remove air from covers and com- 
plete sterilization. 



CHAPTER IV 
JELLIES 

Description of Fruit Jelly 

Before going further, a description of the 
substance aimed for — ^that elusive substance, 
a good fruit jelly — should be given. Ideal 
fruit jelly is a beautifully colored, tran- 
sparent, palatable product obtained by so 
treating fruit juice that the resulting mass 
will quiver, not flow, when removed from its 
mold; a product with texture so tender that 
it cuts easily with a spoon, and yet so firm 
that the angles thus produced retain their 
shape ; a clear product that is neither syrupy, 
gummy, sticky, nor tough ; neither is it brit- 
tle, and yet it will break, doing this with 
a distinct, beautiful cleavage that leaves 
sparkling, characteristic faces. This is that 
delicious, appetizing substance, a good fruit 
jelly. 

Miss "N. E. GOLDTHWAITE. 
46 



/ 

/ 



JELLIES 47 

Jelly consists of fruit juice and sugar. To 
make jelly, a fruit must contain both acid 
and pectin, which vary greatly in quantity 
in different fruits and in the same fruit at 
different stages. Fruits poor in pectin, as 
cherries, will not "jell.'^ Fully ripened fruits 
have less pectin, therefore choose under-ripe 
currants and grapes. Pectin occurs in dif- 
ferent parts of the fruit ; in quinces the cores 
are rich in pectin; in citrus fruits (oranges, 
grape-fruit, etc.) the seeds and peel contain 
it in abundance. Fruits rich in pectin, as 
apples, may be added to fruits having little 
pectin, and a good jelly will be obtained. 

Geis-eeal Principles of Jelly Making 

The fruit must be fresh and clean. In the 
case of fruits that are rich in sugar and poor 
in pectin when dead ripe, use under-ripe 
fruit. This is true of grapes, and even of 
some currants. 

Use little water with juicy fruits, cover 
Buch fruit as quinces. 

Bring fruit to a boil, then simmer until 
tender. Hard boiling changes the flavor. 



48 CANNING AND PRESERVING 

The amount of sugar to be added to the 
strained juice depends upon its acidity and 
pectin. Sour fruits, such as currants and 
quinces, which are also rich in pectin, take 
sugar in the proportion of pound for pound 
or pound to pint (1:1). With sweet fruits, 
use less sugar, especially if they have little 
pectin. 

THE ALCOHOL TEST FOR PECTIN" 

Take a tablespoon of juice from the kettle 
after it has boiled half or three-quarters of an 
hour ; cool it in a glass ; add a tablespoonf ul 
of grain alcohol and shake gently. If you 
find a gelatinous mass in a lump, add sugar 
in the proportion of pound for pound. If 
the pectin is precipitated, but not in a mass, 
use less sugar. 

TEST TO DETERMINE WHEN" JELLY IS DONE 

Boil after adding sugar five to ten min- 
utes. Dip up a little jelly on a spoon, and 
cool it. If it falls from the spoon in flakes 
or little sheets, it is done. 



JELLIES 49 

Mistakes to Avoid 

Soft Jelly. Jellies sometimes are syrupy 
because more sugar has been used than the 
fruit juices require, or because before the 
sugar was added the boiling was not con- 
tinued long enough to drive off excessive 
water. 

Tough Jelly. Jellies are tough because too 
small an amount of sugar has been used for 
the quantity of juice, or because boiling was 
continued after the jellying point had been 
reached. 

Crystals in Jelly. Crystals appear 
throughout the jelly because of the excess of 
sugar ; also because the juice has been boiled 
to too great a concentration before the addi- 
tion of sugar. 

Cloudy Jelly. This may be due to cook- 
ing the fruit too long before straining off 
the juice, or to not having used sufficient care 
in straining. 

Strahstiitg Juice for Jelly 

Make jelly bags of coarse, white flannel. 
Do not use them after they become much 



50 CANNING AND PRESERVING 

thickened. As gathering string run tape 
through a wide hem at top. 

Devices for holding jelly bags when drip- 
ping: 

A hook or nail in the edge of a shelf, 
which is above a broader shelf or table. 

A bracket with a projecting arm, such as 
bird cages hang on. This can be put up over 
the kitchen table or sink shelf. 

Small quantities drip faster with less waste 
of juice. Instead of squeezing bags when 
they cease to drip, lay them in an enameled 
pan. Considerable juice will run out, and no 
cloudiness result. 

Eecipes 

bed curraistt jelly 

Wash currants, mash with porcelain or 
wooden potato masher, and cook with little 
or no water. Simmer until the skins are 
drained of their juice, and pale when removed 
from the liquid. Strain through freshly 
scalded jelly-bags (see page 17). 

Weigh juice, and add equal weight of sugar 
when the time comes. 



JELLIES 51 

Eetum juice to stove, boil ten minutes, 
test for pectin if yon are uncertain. Mean- 
while, heat sugar if convenient. Boil from 
five to ten minutes after adding sugar. Test. 
Pour into glasses just removed from boiling 
water. 'Next morning cover with very hot 
paraffine, then with tin covers. 

Six quarts currants make from twelve to 
fifteen glasses of jelly. Currants vary in 
juice and glasses in size. 

BLACK CTJREANT JELLY 

These currants require water in cooking, 
say enough to cover. With this exception, 
proceed as witii red currants. This jelly has 
a very decided flavor which is much liked by 
many people. 

RED CURRAT^T AND RASPBERRY JELLY 

The raspberry flavor is so decided that one 
part of raspberries to two or even three of 
currants is sufficient. The fruits may be 
mixed at any stage of the process, which is 
identical with that for currant jelly. 



52 CANNING AND PRESERVING 

BLACKBEKRY JELLY 

Currant jelly is a type, and the process is 
the same for all fruits. With acid fruits use 
a pound of sugar to a pound of juice. With 
sweet fruits, such as blackberries, reduce the 
proportion of sugar to three-fourths or two- 
thirds by weight. Apple juice added to sweet 
juices makes them more certain to jell, and 
is not detected in strong-flavored juices. Add 
one-fourth sour apple juice to blackberry 
juice, and use three-fourths pound of sugar 
to a pound of juice. 

GRAPE JELLY 

Select under-ripe grapes. If quite green, 
make like currant jelly. If partly ripe, add 
a little less sugar. If you use ripe grapes, 
add apple juice to secure enough pectin. A 
third apple juice will not perceptibly change 
flavor. 

QUINCE JELLY 

Wash fruit and cut into pieces without 
paring. Remove cores only if wormy. Cook 
slowly in water enough to cover. Proceed 



JELLIES 53 

as with currant jelly. If yon like the deeper 
color boil longer after adding sngar, bnt not 
too long or the jelly will be either ropy or 
hard. 

APPLE JELIiT 

Proceed as with qnince jelly. For variety, 
pnt cinnamon sticks in the boiling jnice, re- 
moving before you add sugar, 

OR 

Drop a clean rose geranium leaf in a glass 
just before pouring in jelly. Leave it in 
the jelly. 

MIISTT JELLY 

Boil fresh, washed mint leaves in a little 
water while apples are cooking for jelly. 
Strain the mint juice into apple juice. Test 
for strength by tasting. Color with proper 
vegetable coloring matter, which can be had 
at a drug store. 

CEABAPPLE JELLY 

Is made like quince and apple jelly. 

To CoTiserve the Pulp left after straining 
out juice for jelly, a good quality of jam may 



64 CANNING AND PRESERVING 

be made by adding a little water, perHaps 
a little unstrained fruit, and sugar in the 
proportion of three-fourths pound of sugar to 
a pound of pulp. Cook ten minutes after 
adding sugar. Here is a sample recipe: 

Grape Marmalade. When juice ceases to 
drip, put pulp aside until jelly is made. Then 
rub it through a sieve to remove seeds and 
skins. Weigh, and add equal weight of sugar, 
or less if grapes are ripe, or if you prefer less. 
Boil five to ten minutes, stirring frequently, 
and pour into sterilized glasses. 

Abotjt Keeping Jelly 

In my opinion, no method of covering 
jelly is so good as that of our grandmothers : 
a circle of paper cut to fit, dipped in brandy, 
and laid on the top of the jelly when set; 
a larger circle, dipped in white of egg and 
pasted on over the top of the glass; a circle 
of cloth pasted on over all. The brandy dis- 
courages germs already, perhaps, fallen on 
the jelly; the white of egg makes an air tight 
seal; the cloth covering protects the paper 
from being broken. It is a great deal more 



JELLIES 55 

trouble to do all this than to use parafBne 
and a tin cover, but when it can be done it 
is most satisfactory. Substitute grain alcohol 
for brandy. 

Storing jelly. Jelly should be stored in 
a cool, dry place. It will bear a warm 
atmosphere better than a damp atmosphere, 
if the choice is between a dry, warm place 
and a cool, damp one. 



CHAPTEE V 
JAMS 

STRAWBEBEY JAM 

One quart berries ; two-thirds their weight 
of sugar. 

Wash and hull berries. Put them, with 
sugar, in a small kettle, over a slow fire. 
With a wooden butter-ball paddle, scrape the 
mass from the bottom of the kettle to prevent 
burning, until it is juicy enough not to need 
it. The paddle does not break up the berries 
so much as a spoon. Boil three minutes. If 
you take only one quart of berries at a time, 
you will have jam with unbroken berries, 
very rich. Pour into sterilized glasses ; cover 
with paraffine when cool. 

RASPBERRY JAM 

The red raspberries make the finer jam. If 
you are canning them, select the largest for 
canning, and make the smallest into jam. 

56 



JAMS 57 

Weigh berries, and allow two-thirds or 
three-fourths as much sugar. 

Cook in small quantities, and do not boil 
longer than necessary to make the jam thick 
enough, for long boiling hardens the seeds. 
Pour into sterilized glasses ; cover with paraf- 
fine when cool. 

EASPBERRY AND CUREANT JAM 

Varying proportions may be used, accord- 
ing to taste. One part raspberries to two 
of currants is sufficient to give a pronounced 
raspberry flavor. Use equal parts by weight 
of sugar, or nearly that. Pour into sterilized 
glasses ; cover with paraffine when cool. 

BLACK CUEEANT JAM 

This is a great favorite in England, and 
has a spicy quality that makes it very good 
with meats. 

Black currants have little juice and there- 
fore should be cooked in water. ^^Top and 
tair^ currants. Put enough water in the 
kettle nearly to cover the currants. When 
they are soft and broken, add sugar in the 



58 CANNING AND PRESERVING 

proportion of three-fourths to one. Boil fast 
until stiff enough. Again, make small quan- 
tities at a time. Pour into sterilized glasses ; 
cover with paraffine when cool. 

BLACKBEERY JAM 

Make the same as raspberry jam, using 
wild berries if obtainable. 

PEACHES, PLUMS, GOOSEBEREIES, ETC. 

All make good jam, and the process is the 
same for all, except that the quantity of sugar 
must be varied according to the acidity of 
the fruit. Do not cook too long. Very juicy 
fruit should boil down before sugar is added. 

QUINCE JAM 

Use quinces and apples together, in equal 
parts or according to your taste. 

Core and pare, cut in small pieces, cover 
with cold water, and cook slowly until tender. 
Then add sugar equal to two-thirds weight 
of the cooked pulp. 



CHAPTEK VI 
PEESEEVES AND COITSEEVES 

EHUBARB COT^SEEVE 

3 pounds rhubarb, cut in dice. 
3 pounds sugar. 
2 oranges. 
% pound chopped wabiuts. 
Grated rind of 2 lemons, or 1 lemon entire. 

tr 
These quantities should make nine or ten 
jelly glasses. 

Prepare oranges as for marmalade ; tliat is, 
slice sections of peel very thin, break np the 
pulp. Do the same with the lemon if you 
use the entire lemon. Put all the fruit on 
together, with a little water to prevent stick- 
ing at first. Cook until orange and lemon 
peel are tender. Add sugar, and when a 
little tested on ice is nearly thick enough, 
add nuts. 

Pour into sterilized glasses; when cool, 
cover with melted paraffine. 

59 



60 CANNING AND PRESERVING 



PINEAPPLE AND STRAWBERRY CONSERVE 

1 pint pineapple, shredded or chopped fine. 
1 pint strawberries. 
1 pint sugar. 

This will make about five glasses. Cook 
all together twenty minutes. 

Pour into sterilized glasses; when cool, 
cover with melted paraffine. 



CHERRY CONSERVE 

5 pounds sour cherries (weighed after stoning). 

4 oranges. 

5 pounds sugar. 

This will make at least a dozen glasses. 

Prepare oranges by slicing sections of the 
peel very thin, and breaking up pulp. Cook 
cherries and oranges until peel is tender. Add 
sugar and boil till juice jellies. 

Pour into sterilized glasses; when cool, 
cover with melted paraffine. 



PRESERVES AND CONSERVES 61 



CUBEANT COITSEBVE 

2% pounds currants. 
2^ pounds sugar. 

2 oranges. 

1 pound raisins. 

This will make about ten glasses. 

Prepare oranges as above (see cherry con- 
serve). Cook currants and oranges, add 
sugar when orange peel is tender. Add 
raisins when conserve is nearly done, and 
stir constantly afterward. A wooden paddle 
is best. 

Pour into sterilized glasses; when cool, 
cover with melted paraffine. 

CHIPPED PEAES 

8 pounds fruit when prepared. 
8 pounds sugar. 
2 lemons. 

1 ounce white ginger root, ground, or 
1% ounces green ginger root, sliced fine. 

Peel and slice pears as thin as Saratoga 
potatoes. Slice lemon peel very thin, cut or 



62 CANNING AND PRESERVING 

break pulp into small pieces. Boil an hour; 
add sugar; boil two hours, or until syrup is 
thick. 

Pour into sterilized glasses; when cool, 
cover with melted paraffine. 

EAST INDIA COl^SEEVE 

10 pounds yellow plum tomatoes. 
10 pounds sugar. 

3 lemons. 

1 pound raisins. 

1 ounce white ginger root, ground, or 
1% ounces green ginger, sliced fine. 

This will make at least two dozen glasses. 

Wash tomatoes, crush a little to start juice. 
Prepare lemons as for chipped pears (see 
above) . Cook tomatoes and lemons until peel 
is tender. Add sugar, and when syrup is 
thick, raisins and ginger. Stir constantly to 
keep raisins from sticking to the bottom of 
the kettle. 

Pour into sterilized glasses; when cool, 
cover with melted parafBne. 

N". B. — Only the plum tomatoes have a 
peel tender enough to use. 



PRESERVES AND CONSERVES 63 



PLUM CONSERVE 

3 pounds sour plums, weighed without pits. 

3 pounds sugar. 

1 pound seeded raisins. 

1 pound English walnuts. 

2 large oranges. 

1 lemon. 

This makes a dozen glasses. 

Prepare oranges and lemon by slicing peel 
very thin and breaking up pulp. Cook all 
together, except raisins, which should not be 
added until the conserve is nearly done, be- 
cause they sink to the bottom and bum. 

Pour into sterilized glasses; when cool, 
cover with melted paraffine. 

GOLDEN CHIPS 

5 pounds pumpkin, cut into match-like pieces. 

4 pounds sugar. 

5 lemons. 

2 ounces green ginger. 

This will make a dozen glasses. 
Use grated rind and juice of lemons. Cut 
ginger very fine, and make the chips of pump- 



64 CANNING AND PRESERVING 

kin as nearly the size of a short match as 
your patience will allow. Mix all together, 
except the ginger, and allow to stand over 
night. Then add ginger and cook nntil chips 
are translucent and tender, and the whole 
is like marmalade. It is an excellent relish, 
and has no suggestion of pumpkin about it. 



QUINCE AND APPLE CONSERVE 

Take equal parts of quinces and sour 
apples, cut into quarters or smaller. Sugar, 
four-fifths of the weight of the fruit, after 
cooking. 

Cook fruit until quinces are soft, add sugar 
and boil a few minutes. 

If you can quinces, this is a good way to 
use up the imperfect ones, and the conserve 
is much liked by many. 

Sweet apples give a somewhat different 
flavor. The quantity of sugar should be re- 
duced if sweet apples are used. 

Pears may be added with or instead of 
apples. 



PRESERVES AND CONSERVES 65 

CUBAN POIVIELETTG 

Four grape fruit. Weigh pulp and juice 
and use equal weight of sugar. 

Cook seeds and white inner skin slowly in 
a pint of water, boiling down at least half. 
Strain and add liquor to pulp and juice; 
bring to a boil, add sugar, cook until on cool- 
ing it forms a soft jelly. 

This is a very delicate preserve. 

Pour into sterilized glasses; when cool, 
cover with melted paraffine. 



CHAPTEK VII 

FEUIT JUICES 

These are little appreciated in this country, 
if we except grape juice. Their value as 
summer beverages and as an element in the 
diet is great, and the possible variety is end- 
less. Combinations of different juices can be 
worked out by housekeepers who like to ex- 
periment. The following suggestions are 
offered : 

Iced cherry juice with thin slices of orange. 
Currant juice with pineapple dice. 
Raspberry juice with lemon and orange slices. 

All these juices are delicious with seltzer 
added. 

All berries can be used for making juice, 
but those of decided flavor make the most 
palatable juices. Strawberries are of little 
value for juice. 

66 



FRUIT JUICES 67 

CURRANT JUICE 

10 quarts currants. 
2^ pounds sugar. 

This will make about ten pints of juice. 

First process: After looking over fruit, 
wash it under a gentle stream or spray from 
the faucet. Put it into a suitable kettle and 
cover with cold water. Bring slowly to a 
boil; use a wooden potato masher to make 
sure that all the currants break and release 
their juice. If the water boils out rapidly, 
add enough to keep the mass very juicy so 
that it will strain rapidly. Simmer twenty 
minutes, strain through jelly bags, dividing 
quantity to hasten this process. 

Second process: Put juice on stove, add 
sugar when the juice is steaming hot, place 
dairy thermometer in kettle (see page 4). 
When the juice is at 180 degrees F., regulate 
gas or move kettle back on a coal fire so as 
to keep the juice at 180 degrees for thirty 
minutes. Do not boil if you wish to keep 
a fine, fresh flavor. Pour into sterilized bot- 
tles, using sterilized funnel and dipper or 



68 CANNING AND PRESERVING 

cup. Close bottles as they are filled. If you 
use corked bottles, cover corks with absorbent 
cotton kept in place by a rubber band around 
neck of bottle. 

Third process: IsText day, loosen patent 
tops of bottles ; that is, raise the wire so that 
the top is no longer clamped down. Do not 
raise cap from mouth of bottle. 

Put bottles into boiler, or sterilizer, in 
warm water. Bring rapidly to 180 degrees, 
standing thermometer in the water among 
the bottles. Keep at 180 degrees for thirty 
minutes. Clamp tops upon the bottles before 
removing from water, else air will enter. 
(Use a clean, sunned towel to protect your 
fingers). 

Wash tops when bottles are cool enough to 
handle. Seal corked bottles with wax. Dry 
cotton makes a germ-proof seal. 

This third process is not indispensable in 
case of juice to be kept in a cool, dry place 
and used where it is made. However, if you 
wish to keep fruit juices indefinitely, or ship 
them, it will make your juice much safer, 
and preserves the original flavor. It is not 
practicable with corked bottles. 



FRUIT JUICES 69 

BED RASPBEREY JUICE 

10 quarts berries. 
1% pounds sugar. 

This ^vill make on the average, seven pints 
of juice. 

For process, see that for making Currant 
Juice, page 67. 

CHEERY JUICE 

This can be made by following the direc- 
tions for making Currant Juice, or if 
cherries are canned by cooking them in the 
syrup, take juice left in the kettle and dilute 
to taste. It is one of the most delicious and 
satisfactory of fruit juices. Use sour cherries, 
and determine sugar needed by cooling a lit- 
tle on the ice, and tasting. If the hot juice 
is tasted, the test is very unreliable. 

BLACKBEEEY JUICE 

10 quarts berries. 
2 pounds sugar, or more if berries are sour. 

This will make from ten to twelve pints 
of juice of delicious flavor. 



70 CANNING AND PRESERVING 

Follow directions for making currant juice. 

The wild berries are much to be preferred 
to cultivated ones. If only cultivated berries 
can be obtained, they should be thoroughly 
ripe. 

PLUM JUICE 

See directions for cherry juice. 
If you do not cook your canned plums in 
the syrup, but wish to make the juice, take 

10 pounds plums. 
4 or 5 pounds sugar. 

This will make fifteen to twenty pints of 
juice. 

Burbank plums make a delicious juice of 
a fine color. 

All these juices may be made without sugar 
and sweetened when used. 

GRAPE JUICE, UNSWEETENED 

One bushel Worden grapes will make from 
thirty-two to thirty-five pints of juice. One 
bushel of Concord grapes will make from 
twenty-seven to thirty pints of juice. 



FRUIT JUICES 71 

First process: Wash and stem grapes. 
(Stem tliem for two reasons: first, economy 
of space in kettles ; second, because the stems 
contain a juice whose flavor does not improve 
that of the grapes). Place in a large granite 
kettle and cover with cold water, bringing 
slowly to a boil. Strain immediately. If 
yon cannot strain all the pulp at once, keep 
hot what is left, but do not boil. 

Second process: Put the juice back on the 
stove or hot plate, insert dairy thermometer, 
bring to 180 degrees F. (see page 67), and 
hold it at that temperature thirty minutes. 
Bottle in sterilized bottles, using the precau- 
tions suggested on pages 67-68. Seal each bottle 
at once, if you use patent stoppered bottles. 
If you use corked bottles, and wish to be very 
particular, fasten on top of each cork with 
a rubber band, a cap of absorbent cotton, not 
to be removed until you find the bottle cool 
enough to be waxed. Wax as soon as possible. 

Third process: ]!^ext day, place bottles 
in boiler of warm water, loosen (but do not 
raise) patent top, stand thermometer in the 
water among the bottles, and bring it to 
180 degrees. Keep this temperature half 



72 CANNING AND PRESERVING 

an hour, then remove the bottles, closing 
each before taking it from the vv^ater. Wash 
bottles when cool enough, label and store in 
the dark. 

This third process is not practicable if you 
use corked bottles. Juice in patent stoppered 
bottles, thus re-sterilized, will keep for years 
without losing flavor. Juice nine years old, 
opened this winter, was delicious. 

GRAPE JUICE, SWEETENED 

The process is identical with that for un- 
sweetened juice, except that, at the begin- 
ning of the second process, the sugar is added. 
Use from three to four pounds for thirty pints 
of juice, according to your taste and the 
quality of the grapes. 

FRIJIT SYRUPS 

These are made with the least practicable 
amount of water, and with sugar as for 
juices. They are used for ices, pudding 
sauces, fruit punch, etc., and can be made 
into beverages by adding water when wanted. 
As they take less space, they have that ad- 



FRUIT JUICES 73 

vantage for housekeepers with little storage 
room. 

Proceed as with fruit juices. For home 
consumption, one sterilization in the bottles 
or jars is sufficient. 



CHAPTER VIII 
FEESH FRUITS 

FRESH CHEREIES 

8 quarts sour cherries. 

1 quart or more of vinegar, not too acid. 

8 pounds sugar. 

Stone cherries and cover with cold vinegar. 
Let stand over night. Drain thoroughly in 
granite colander. Add sugar and allow the 
mixture to stand on ice until sugar is all 
dissolved, stirring each day. It may take 
several days. Then put in jars, and seal. 

FKESH CURRANTS 

10 quarts currants. 
Equal weight sugar. 

Stem fruit. Crush a little at a time to insure 
leaving no whole berries. 

Mix fruit and sugar and allow to stand on 

74 



FRESH FRUITS 75 

ioe until sugar is entirely dissolved. Put in 
jars and seal. 

Kaspberries and other small fruits may be 
treated in the same way as currants. 

FEESH FRUITS MUST BE KEPT 
COLD. 



CHAPTER IX 
PICKLES AND RELISHES 

SOUR PICKLES 

Boil two quarts of vinegar, one-fourth 
pound salt, one ounce of ground black pepper, 
one ounce yellow mustard seed and one salt 
spoon cayenne pepper. 

Put two ounces whole allspice in a crock 
and pour the vinegar over, while hot. When 
cold put in cucumbers, little onions or any- 
thing you wish. Put away in crocks or glass 
jars, as most convenient. Put a small piece 
of fresh horse-radish root in the top of each 
jar to prevent molding. Make sure that 
vinegar covers pickles. They need no cook- 
ing. If vinegar is too strong, it will shrivel 
pickles. 

76 



PICKLES AND RELISHES 77 

SWEET PICKLES 

Follow directions for sour pickles, adding 
sugar to the pickling mixture. Tastes and 
vinegar vary so that only a suggestion as to 
the quantity of sugar can be given. Try two 
pounds to a quart of vinegar, and taste after 
it is cool. 

Do not forget the bit of horse-radish root 
in each jar. 

WATERMELON SWEET PICKLES 

Pare and remove all pink part from rind. 
Cut in pieces and soak over night in weak 
brine with small pieces of alum in it. Drain 
and cover with water and vinegar. Soak 
until you can run a broom splint through it. 
Then put in colander and drain thoroughly. 
Put spices in a bag, bring sugar and vinegar 
to a boil, put fruit in a little at a time. Seal 
hot. 

As to quantity of sugar, see under Sweet 
Pickles. Watermelon pickle is usually 
sweeter than, for instance, sweet-pickled 
gherkins, hence use more sugar than for 
gherkins. 



78 CANNING AND PRESERVING 



MUSTARD CHOW-CHOW 

1 peck green tomatoes. 
y^ peek cucumbers. 

1 small cabbage. 

1 quart lima beans. 

1 quart small white onions. 

6 medium-sized carrots, diced. 

1 large head cauliflower. 
% pound ground mustard. 

1 ounce mustard seed. 

1 ounce ground turmeric. 

2 pounds brown sugar. 
Vinegar to cover (not too strong) 



Chop tomatoes, cabbage and cueuinbers and 
leave in strong brine over night. Drain in 
agate-ware colander. 

Cook beans, carrots, onions and cauliflower 
until soft. 

JMix turmeric and mustard with a little 
vinegar and a half cup of flour. Put all to- 
gether with vinegar to cover. Let come to 
a boil, and add cinnamon to taste. 

This will make twenty quarts or more. 



PICKLES AND RELISHES 79 



PICKLED PEACHES AND PEARS 

1 quart vinegar. 

7 pounds sugar or less according to taste. 
% cup whole cinnamon. 
1/2 cup whole cloves. 

1 cup water. 

Make a syrup of these, and when scalding 
hot, drop in pears or peaches, whole or in 
halves, and peeled. Cook till tender. Put 
the fruit in glass jars, bring syrup to a boil 
again, and fill jars to overflowing. Seal. 

The quantity given will pickle an ordinary 
basket of peaches, which will make nine or 
ten quart jars. 

COEN EELISH 

12 ears com. 

2 large cabbages. 
12 sweet peppers. 
% cup salt. 
2% quarts vinegar. 

4 tablespoons dry mustard. 

4 tablespoons com starch. 

6 tablespoons celery seed. 

6 tablespoons mustard seed. 

2 teaspoons turmeric. 

2 cups sugar. 



80 CANNING AND PRESERVING 

/ 
Boil com and cut from the cob. Chop 

peppers and cabbage fine. Add salt, let stand 

one hour, drain. 

Let vinegar come to a boil. Mix dry mus- 
tard, corn starch and turmeric smooth in a 
little cold water. Stir into boiling vinegar. 

Add other ingredients and boil ten minutes. 

This will make six or seven quarts. 

FRUIT CATSUP 

5 pounds fruit, as plums or grapes. 

3 pounds sugar. 
1 pint vinegar. 

1 tablespoon eacL of cloves, cinna- 
mon and allspice. 
y^ tablespoon salt. ^ 

y2 teaspoon black pepper. 

Boil half an hour, or until thick enough. 
The rule makes about ten half -pints. 

SPICED CUERANTS 

5 pounds currants (about 6 quarts). 

1 pint vinegar, not too strong. 

4 pounds sugar. 

2 tablespoons cinnamon. 
2 tablespoons cloves. 



PICKLES AND RELISHES 81 

This will make ten or twelve glasses. Cook 
all together, and not too long, or the seeds 
will become very hard. 

SPICED PLUM 

5 pounds plums (after stoning). 

5 pounds sugar. 

Spices and vinegar as for currants. 

This will make twelve or fourteen glasses. 



PEPPER HASH 

12 red peppers. 
12 green peppers. 
. _12 small onions. 

3 tablespoons salt. 

1 pint vinegar. 

1 cup brown sugar. 

Remove seeds from peppers, chop all very 
fine. Add salt, and simmer ten minutes. 
Drain it, add vinegar and sugar, and bring 
to a boil. Put into sterilized jars and cook 
in boiler or sterilizer five minutes after the 
water boils. 



82 CANNING AND PRESERVING 

PICKLED SWEET PEPPERS, GEEEl^ OR RIPE 

They must be fresh and crisp. / 

Cut open, remove seeds, cut into strips. Ij 
hot, shave off midribs. 

Put into boiling water for four minutes. 
Drain and put into very cold water for ten 
minutes. 

Drain, and pack in sterilized jars (pints 
or half -pints). 

Fill jars to overflowing with this syrup: 

1 cup sugar. 
^ teaspoon salt. 
1 tablespoon whole mixed spices. 

Boil syrup five minutes, skim well. After 
filling jars, place a small piece of horse- 
radish on top, and seal. 

Strong vinegar should be diluted. 



CHAPTER X 
MARMALADES OF CITRUS FRUITS 

A citrus marmalade, when perfect, con- 
sists of a soft, clear jelly, in which are thin, 
translucent slices of peel. These slices of 
peel should be very tender. 

If peel is put through a meat chopper, the 
cells are crushed, and the marmalade will 
not be clear. Also, the blades of the meat 
chopper cannot be kept bright as a knife can 
be, and the acid acting on the metal produces 
a bad flavor. The beauty of marmalade 
depends upon the clearness of jelly and peel. 

If citrus marmalades are boiled too long 
after adding sugar they become dark and 
unattractive. 

Cook small quantities if you want the best 
results. 

Keep citrus marmalades cold when set 
away during the process of making. Other- 
wise they will become too bitter. 

There are countless recipes for orange 

83 



84 CANNING AND PRESERVING 

marmalade. Those following have proved 
very satisfactory. 



OBAKGE MARMALADE, BITTEB 

6 Seville oranges. 
6 pints water. 
6 pounds sugar. 

This will make from twelve to fifteen half- 
pint glasses. 

First process : Kemove peel from oranges 
in quarters. Slice it very thin with a sharp 
knife, or cut it into thin slices with sharp 
scissors. Use entire peel. Remove seeds 
from fruit, tie them in a cheesecloth bag, and 
put water on sliced peel, pulp and seeds, in 
the kettle in which you will cook the marma- 
lade. Cover, and set in a cool place for forty- 
eight hours. 

Second process: Boil, with cover off, two 
hours. Remove bag of seeds, add sugar and 
boil half -hour longer. The time can be given 
only approximately, owing to the fact that 
water boils out faster some days than others. 
If the marmalade boils too long after the 



CITRUS MARMALADES 85 

sugar is added, it will be dark and the flavor 
will be injured. 

Cool a small quantity to test for con- 
sistency. 

Pour into scalded glasses, cover with paraf- 
fine next day. The clear jelly should be set. 

OEANGE I^fAEMALADE, NOT BITTEE 

6 oranges, medium size. 

3 lemons. 

6 pounds sugar. 

This will make from fifteen to eighteen 
glasses. 

First process: Eemove peel, which must 
be sliced very thin with sharp knife or 
scissors. TJse entire fruit except seeds, cut- 
ting the pulp into pieces equal, say, to a third 
of a section. Weigh pulp and peel when 
prepared and add one quart of cold water to 
every pound. Set it away in a cold place 
over night. 

Second process : Boil, with cover of kettle 
off, until peel is tender. Set away again over 
night. 

Third process: Weigh contents of kettle, 



86 CANNING AND PRESERVING 

and put on to boil. If the weight was six 
pounds, or a trifle more or less, add sugar 
as soon as it is boiling hard. If more than 
six pounds, boil it down to six pounds; if 
less, add water. The point is to have it pound 
for pound. After adding sugar, boil until 
peel is translucent and juice jells. This 
should be about half an hour. 

Pour into scalded glasses and when jelled 
cover with para;ffine. 

TALE MAEMALADB 

1 grape fruit. 

1 orange. 

1 lemon, all medium size. 

5 pounds sugar (but see below). 

This will make eleven or twelve glasses. 

First process : Prepare fruit as for orange 
marmalade, using all the white rind of the 
grape fruit that clings to the yellow skin, 
rejecting what remains on the fruit itself. 
Reject also all the tough membranes, which 
are likewise bitter. There is enough bitter- 
ness in the peel to give it the right flavor. 
Slice all peel very thin. Weigh when fruit 



CITRUS MARMALADES 87 

is thus prepared, and add a quart of water 
for every pound. Set away over night in 
a cold room. 

Second process : The next day boil this raw 
marmalade twenty minutes, and again let it 
stand over night in a cold room. 

Third process: On the third day weigh 
the marmalade. It should weigh five pounds. 
If it varies a little, either boil it more to 
reduce its weight, or add less sugar, making 
weight of sugar and marmalade equal. Add 
the sugar when the marmalade boils and test 
after the second boiling has proceeded ten 
or fifteen minutes. Pour into sterilized 
glasses, cover next day. 

Yale Marmalade should be particularly 
clear, of lighter color than orange marmalade, 
and somewhat bitter. 

GEAPE FRUIT MAEMALADB 

3 large grape fruit. 
1% lemons. 

2 quarts cold water. 
5% pounds sugar. 

Product should be a dozen glasses. 
Prepare fruit by removing peel in quarter 



88 CANNING AND PRESERVING 

sections, slicing this very thin; break up 
pulp, discarding seeds, core and membranes. 
Cover with two quarts cold water and set 
away over night, Next morning cook two 
or three hours in open kettle, add sugar ; boil 
until mixture holds up peel, 

(Modified from ^^ American Cookery/^) 
This marmalade should be light in color. 

LIME MABMALADE 

8 large green limes (as large as a small lemon). 

Use four of these entire (except seeds). 
Of four use only pulp and juice. Prepare 
fruit as in making other citrus marmalades. 

Measure quantity you now have and add 
three times that measure of water. Set away 
over night in a cold room or the ice-box. 

!N"ext day boil twenty minutes or until peel 
is tender. Set away again in cold place. 

The third day add an equal volume of 
sugar, first boiling the juice and fruit ten 
minutes. Let the marmalade boil ten minutes 
after adding sugar, then test to see if it jells. 

This marmalade should be light-colored 
and delicate, and is an agreeable variation 



CITRUS MARMALADES 89 

in citrus marmalades. Limes vary so much 
in size that it is impossible to state what 
quantity may be expected. The number of 
limes may be varied according to size, but 
if a large volume is cooked at once it will be 
of less delicate flavor. 



CHAPTER XI 
MISCELLANEOUS 

MINCEMEAT, NUMBEK 1 

6 pounds lean beef. 

2 pounds suet. 
16 pounds apples. 

4 pounds granulated sugar. 

3 pounds brown sugar. 

3 quarts boiled cider. 

6 tablespoons cinnamon. 

4 tablespoons allspice. 
4 tablespoons nutmeg. 
4 teaspoons cloves. 

4 teaspoons salt. 
1^ pounds raisins. 



All weights should be taken after prepara- 
tion of ingredients. Vary amount of sugar 
and spices according to taste. Boil meat 
slowly and skim. Boil down liquor and add 
to wetting. Chop meat, suet and apples 
separately, and chop fine. After mixing all 
ingredients, the mincemeat may be cooked or 

90 



MISCELLANEOUS 91 

not as you prefer. If it is not cooked, put 
a tablespoonful of brandy in tlie top of each 
jar after filling. This rule will make from 
twelve to fifteen quarts. 

MAKTHA WASHINGTON'S EECIPB FOB MINCE- 
MEAT 

2 pounds beef. 
2 pounds raisins. 
2 pounds currants. 

1 pound citron. 

2 pounds beef suet. 

1% pounds candied lemon peeL 

4 pounds apples. 

2 pounds Sultana raisins. 

2 pounds sugar. 

2 nutmegs, grated. 

%, ounce cloves. 

% ounce cinnamon. 

y^ ounce mace. 

1 quart sherry ) For these, snbstitnte 
fruit juices, aa 






quart brandy j cherry or plum juice. 
Juice and rind 2 lemons. 
Juice and rind 2 oranges. 

Simmer meat gently till tender, and when 
perfectly cold, chop meat, suet and apples 
separately. Mix dry ingredients, add liquids. 



92 



CANNING AND PRESERVING 



This rule may, of course, be modified to 
suit individual tastes. 

TOMATO MINCEMEAT 

Slice up a quantity of green tomatoes and 
sprinkle well with salt. Put into a bag and 
hang up to drip all night. The salt which 
is left on the tomatoes will not need washing 
off. In the morning take equal weights of 
sugar and tomatoes and cook until the toma- 
toes are thoroughly done. To seven pounds 
of the mixture of tomatoes and sugar add 
three pounds of seedless raisins, with mace 
and cinnamon to suit the taste. Cook a short 
time after adding the seasoning and put into 
jars. This will keep without being sealed 
and will make delicious pies, which many con- 
sider as good as those from ordinary mince- 
meat. Add apple when making pies, with 
currants, orange peel or whatever you like in 
mince pies. 



CoNSERvi]M^a Odds and Ends of Fruit 

To use up odds and ends of fruit on the 
table, combine several varieties, as for punch. 



MISCELLANEOUS 93 

Eithei* cooked or uncooked fruits are good, 
or a mixture of both. Serve in punch glasses, 
pouring over the fruit a rich juice. 

Some combinations I have used are as fol- 
lows : grape fruit, orange, banana, apple, with 
juice and berries from the bottom of a jar 
of canned red raspberries. 

Grape fruit, banana, stewed apricots and 
surplus apricot juice. 

Similar combinations with cherry juice 
added are delicious. 



INDEX 



Apple jelly, 53. 

Apples, canned by open kettle method (first 

method), 20. 
Apricots, canned by cold-pack method, 25. 

Beans, lima, canned with other vegetables by cold- 
pack method, 36, 37; string, with corn and 
tomatoes, 44; stringless, canned by cold-pack 
method, 36; wax, canned by cold-pack 
method, 36. 

Beet tops. See Greens. 

Beets, canned by cold-pack method, 40; how to 
prevent fading of, 40, 41. 

Berries, canned by cooking in jars (second 
method), 24; sour, canned by cold-pack 
method, 26. 

Blackberries, canned by cold-pack method, 25. 

Blackberry jam, 58 ; jelly, 52 ; juice, 69, 70. 

Blueberries, canned by cold-pack method, 25. 

Brussels sprouts, canned by cold-pack method, 36. 

Cabbage, canned by cold-pack method, 36. 

Cabbage sprouts. See Greens. 

Canning, general suggestions for, 10 «eg., object 
of, 10; principles in, 10; terms used in, 15, 
16; three methods of, 19 «egf., without sugar, 
28, 29. 

95 



96 INDEX 

Carrots, canned by cold-pack method, 40. 
Catsup. See Fruit Catsup. 

Cauliflower, canned by cold-pack method, 37, 38. 
Cherries, canned by cooking in jars (second 

method), 24; by open kettle method (first 

method), 20; canned fresh, 74; sour, canned 

by cold-pack method, 26; sweet, canned by 

cold-pack method, 25. 
Cherry, conserve, 60; juice, 69. 
Chinese cabbage leaves. See Greens. 
Chow-chow. See Mustard Chow-chow. 
Cold dipping, 15, 16. 

Cold-pack method, equipment for, 4 seq. 
CoUards. See Greens. 
Conserve, 59 seq,; cherry, 60; currant, 61; East 

India, 62; pineapple and strawberry, 60; 

plum, 63; quince and apple, 64; rhubarb, 59. 
Containers, 7. 
Corn, field, home canned, 34 seq.; sweet, canned 

by cold-pack method, 32, 33; relish, 79, 80; 

with tomatoes, 43; with tomatoes and string 

beans, 44. 
Crabapple jelly, 53. 

Cranberries, canned by cold-pack method, 26. 
Cress, upland; pepper. See Greens. 
Cuban Pomeletto, 65. 
Currant, conserve, 61; jam, 57, 58; jelly, black, 

51, red, 50, 51, with raspberry, 51 ; juice, 67, 68. 
Currants, canned by cold-pack method, 26; canned 

fresh, 74, 75; spiced, 80, 81. 

Dandelion. See Greens. 
Pasheen sprouts. ^S^ee Greens. 



INDEX 97 

Dewberries, canned by cold-pack method, 25. 
Dock, sour. See Greens. 

East India conserve, 62. 
Endive. See Greens. 

Fruit, catsup, 80; juices, 66 seq., syrups, 72, 73. 
Fruits, soft, canned by cold-pack method, 25; use 
for odds and ends of, 92, 93. 

Glass covers, directions for sterilizing, 17. 

Glass jars, 7; directions for sterilizing, 17; tests 

for, 8, 9. 
Golden chips, 63, 64. 
Goldthwaite, Miss N. E., 46. 
Gooseberries, canned by cold-pack method, 26; in 

jam, 58. 
Grape jelly, 52; juice, sweetened, 72, unsweetened, 

70 seq.; marmalade, 54. 
Grape fruit, marmalade, 87, 88. See aUo Cuban 

Pomeletto. 
Greens, canned by cold-pack method, 41 «eg. 

Hominy, canned by cold-pack method, 32. 
Hot water bath outfit for cold-pack method, com- 
mercial, 5 ; home-made, 4, 5, operation of, 6, 7. 

Jam, 56 9eq,; blackberry, 58; black currant, 57, 

58; gooseberry, 58; peach, 58; plum, 58; 

quince, 58; raspberry, 56, 57, and currant, 57; 

strawberry, 56. 
Jelly, 46 seq,; apple, 53; blackberry, 52; cloudy, 

49; crabapple, 53; crystals in, 49; currant, 



98 INDEX 

black, 51, red, 50, 51, and raspberry, 51; de- 
scription of, 46; general principles of making, 
47, 48; grape 52; how to determine when 
done, 48 ; how to keep and store, 54, 55 ; mint, 
53; quince, 52, 53; soft, 49; straining juice 
for, 49, 50; tough, 49. 

Kale. See Greens. 

Lamb's quarter. See Greens. 
Lime marmalade, 88, 89. 

Marigold, marsh. See Greens. 

Marmalade, 83 seq,; grape fruit, 87, 88; lime, 88, 

89; orange, bitter 84, 85; not bitter 85, 86; 

Yale, 86, 87. 
Milkweed. See Greens. 
Mint jelly, 53. 
Mincemeat, 90 seq,; Martha Washington's recipe 

for, 91; tomato, 92. 
Mushrooms, canned by cold-pack method, 38, 39. 
Mustard native; Russian; wild. See Greens. 
Mustard chow-chow, 78. 

New Zealand spinach. See Greens. 

Okra, canned by cold-pack method, 36. 

Orange marmalade, bitter, 84, 85; not bitter, 

85, 86. 

Packing, 12. 

Parsnips, canned by cold-pack method, 40. 



INDEX 99 

Peaches, canned by cold-pack method, 25, by open 

kettle method (first method), 20; in jam, 58; 

pickled with pears, 79. 
Pears, canned by open kettle method (first 

method), 20; chipped, 61, 62; pickled with 

peaches, 79. 
Peas, canned by cold-pack method, 37 ; with other 

vegetables, 36, 37. 
Pectin, alcohol test for, 48. 
Pepper hash, 81. 
Peppers, green, canned by cold-pack method, 

36; sweet, canned by cold-pack method, 31, 

pickled, 82. 
Pickles, 76 seq,; sour, 76; sweet, 77. 
Pineapple, canned by open kettle method (first 

method), 20; with strawberry in conserve, 60. 
Plum, conserve, 63; juice, 70; spiced, 81. 
Plums, canned by cooking in jars (second 

method), 24; in jam, 58. 
Pokeweed sprouts. See Greens. 
Potatoes, sweet, canned by cold-pack method, 40. 
Potherbs, canned by cold-pack method, 41 «eg. 
Preserves, 59 seq. 

Pulp, to conserve for making jams, 53, 54. 
Pumpkin, canned by cold-pack method, 32. See 

also Golden chips. 
Purslane. See Greens. 

Quince, jam, 58; Jelly, 52, 53; with apple in con- 
serve, 64. 

Quinces, canned by open kettle method (first 
method), 20. 



100 INDEX 

Rape leaves. Bee Greens. 

Raspberries, canned fresh, 75. 

Raspberry jam, 56, 57, with currant, 57; jelly, 
with red currant, 57; juice, 69. 

Rhubarb, canned by cold-pack method, 27; con- 
serve, 59. 

Rubbers, 8; tests for, 9; directions for steriliz- 
ing, 17. 

Salsify, canned by cold-pack method, 40. 

Sauerkraut, canned by cold-pack method, 32. 

Smartweed. See Greens. 

Sprouts. See Greens. 

Squash, canned by cold-pack method, 32. 

Steam pressure outfit for cold-pack method, 6. 

Sterilization, 16. 

Sterilizing utensils, directions for, 17. 

Strawberries, canned by cold-pack method, 25, 26; 

with pineapple in conserve, 60. 
Strawberry jam, 56. 
Sugar, canning without, 28, 29. 
Sweet potatoes. See Potatoes. 
Swiss chard. See Greens. 
Syrups, 9. 

Tomatoes, canned by cold-pack method, 30, 31 ; for 
stews, scallops and soup, 45; with corn, 43; 
with com and string beans, 44. 

Towels, directions for sterilizing, 17, 18. 

Turnips, canned by cold-pack method, 40. 

Turnip tops. See Greens. 

Utensils for putting up fruit, 3, 4. 



INDEX 101 

Vegetables, 80 seq.; combinations of, in canning, 
36, 37, 43 seq»; root and tuber, 40. 

Wares, suitable for canning, 8. 

Water seal outfit for cold-pack method, 5, 6. 

Watermelon sweet pickles, 77. 

Yale marmalade, 86, 87, 



